Branzi is unpasteurised and hard pressed and in the style of many Alpine cheeses such as Gruyere or Fontina. It's traditionally eaten in buckwheat polenta - cubes are mixed in just before serving - but it’s a popular table cheese too with its smooth, texture and nutty, buttery flavour. Branzi is the name of the town in the Orobic Alps north of Bergamo where it is traditionally made. The dairy, 20 miles away, uses milk from the hardy Brun Alpina cow and ages the wheels for 5 months.
Unpasteurised Cow's Milk, salt, traditional rennet.
